Insects and food

Worms, bugs, weevils, fruit flies, moths cause extensive damage to food and reduce its nutritional value and make it unfit for human consumption. Insects and rodents can spoil food by eating the food which will leave the food unfit to consumption. Or the insects or rodents will leave droppings which will also ruin food

Food spoilage means the original nutritional value, texture, flavour of the food are damaged, the food become harmful to people and unsuitable to eat.Microbial spoilageThere are three types of microorganisms that cause food spoilage -- yeasts, moulds and bacteria.Yeasts growth causes fermentation which is the result of yeast metabolism. There are two types of yeasts true yeast and false yeast. True yeast metabolizes sugar producing alcohol and carbon dioxide gas. This is known as fermentation. False yeast grows as a dry film on a food surface, such as on pickle brine. False yeast occurs in foods that have a high sugar or high acid environment.Moulds grow in filaments forming a tough mass which is visible as `mould growth'. Moulds form spores which, when dry, float through the air to find suitable conditions where they can start the growth cycle again.Mould can cause illness, especially if the person is allergic to molds. Usually though, the main symptoms from eating mouldy food will be nausea or vomiting from the bad taste and smell of the mouldy food.Both yeasts and moulds can thrive in high acid foods like fruit, tomatoes, jams, jellies and pickles. Both are easily destroyed by heat. Processing high acid foods at a temperature of 100°C (212°F) in a boiling water canner for the appropriate length of time destroys yeasts and moulds.Bacteria are round, rod or spiral shaped microorganisms. Bacteria may grow under a wide variety of conditions. There are many types of bacteria that cause spoilage. They can be divided into: spore-forming and nonspore-forming. Bacteria generally prefer low acid foods like vegetables and meat. In order to destroy bacteria spores in a relatively short period of time, low acid foods must be processed for the appropriate length of time at 116°C (240°F) in a pressure canner. (Temperatures higher than 100°C [212°F] can be obtained only by pressure canning.)Eatting spoiled food caused by bacteria can cause food poisoningAutolysisEnzymesEnzymes are proteins found in all plants and animals. If uncooked foods are not used while fresh, enzymes cause undesirable changes in colour, texture and flavour. Enzymes are destroyed easily by heat processing.Oxidation by airAtmospheric oxygen can react with some food components which may cause rancidity or color changes.Other factorsInfestations (invasions) by insects and rodents, which account for huge losses in food stocks.Low temperature injury - the internal structures of the food are damaged by very low temperature..

Firstly you must understand the following: Food spoilage refers to undesirable changes occurring in food due to the influence of air, heat, light, moisture, which foster the growth of microorganisms. Foods take different period of time to lose their natural form though spoilage. In context to food preservation foods are classified as perishable, (meat, fish, milk fruits and some vegetable), semi perishable (eggs, onions, potatoes, carrot, beans) and non-perishable (cereals, pulse nuts).Foods are spoilt by the action of: (1) Micro-organisms (2) Enzymes and (3) Insects.and the exact answer to your questions is:3. Spoilage by insects:Worms, bugs, weevils, fruit flies, moths cause extensive damage to food and reduce its nutritional value and make it unfit for human consumption.